Instant Pot Chicken Curry

Instant Pot Chicken Curry comes together fast thanks to the electric pressure cooker. It’s a one-pot wonder, full of potatoes, carrots, shredded chicken, and a delicious Indian-inspired curry sauce made from coconut milk. Whether you make it for a busy weeknight or to meal-prep ahead of time, it’s a quick, easy, and simple dinner recipe.

Chicken curry is hands down one of my FAVORITE dishes to order when eating out.

So much so, I knew I had to come up with my own recipe. It would be better and more affordable than takeout.

So the next night I threw together a few ingredients in the Instant Pot…

Whipped up a homemade curry seasoning…

And tossed in a bunch of carrots, potatoes, and peppers…

And voila! This Instant Pot Chicken Curry was born—and it was SO quick and easy to make!

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What is Chicken Curry? 

Chicken curry is a fairly broad term referring to a flavorful mix of spices cooked with chicken in a creamy sauce. This dish originates in India.

Generally, the spice mixture contains curry powder, garam masala, turmeric, coriander, and paprika. The spiciness depends on the amount of spice along with the peppers used.

Want a few other recipes? You might also enjoy this Thai Yellow Chicken Curry, Vegan Chickpea Curry, Slow Cooker Chicken Curry, and this Curry Cauliflower Rice.

Ingredients

For the exact measurements and detailed instructions, you can jump to the recipe.

• Chicken breasts. Look for natural boneless skinless chicken breasts, organic if possible. They taste incredible and are much better for you than non-organic. You can also choose boneless chicken thighs. 
• Potatoes. A large, russet potato was used when making this recipe. You can also use Yukon gold or even sweet potatoes, instead.
• Carrots. To keep your carrots firm while cooking, make sure you slice them at least ½-inch thick.
• Bell Pepper. A green bell pepper was used and looks the best in this dish. You can also use a red or yellow bell pepper instead.
• Onion. Sweet onions always lend a subtle note to dishes and what I tend to default to. You can also use a yellow or red onion if that’s what you have on hand.
• Coconut Milk. Full-fat canned coconut milk is best, but if you’re watching your saturated fat or calories, a lite coconut milk may be substituted. Please note that the finished dish will be a little runnier.
• Coconut Cream. After cooking, you’ll add in a bit of coconut cream to thicken up the sauce. Can’t find coconut cream at your grocery store? You can remove the thick, gelatinous layer of cream from the top of a can of coconut milk.
• Curry Seasoning Mix. A blend of curry powder, garam masala, coriander, turmeric, paprika, and sugar create amazing flavor in this dish.

How to Make Chicken Curry in the Instant Pot

Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.

• Make the seasoning mix. In a small bowl, combine curry powder, garam masala, coriander, turmeric, paprika, and sugar. Stir until well blended.
• Cook the veggies. Add oil to a 6-quart Instant Pot and set it to the sauté function.  Carefully toss in the chopped onion and bell peppers. Cook while stirring for 3 to 4 minutes, just until the onion is translucent and becomes fragrant. Stir in the minced garlic and sauté for 1 more minute.

• Add seasonings, potatoes, carrots and chicken. Turn off the sauté function on the Instant Pot. Stir in the carrots, potatoes, and milk. Sprinkle the seasoning mix over the ingredients. Stir everything well so nothing sticks to the bottom of the pot. Then, place the chicken pieces in the pot. Be sure they are submerged as much as possible.

• Cook in the Instant Pot. Place the lid on the Instant Pot. Turn the pressure release valve to the sealed position. Cook the mixture on high pressure for 10 minutes. When the timer goes off, allow for a 10-minute natural pressure release of the remaining pressure.
• Shred the chicken. The easiest way to shred chicken is to place two forks in the meat and pull them in opposite directions. You can do this while it is still in the pressure cooker. If you do, some of the vegetables might get smushed in the process. Alternatively, you can remove the chicken pieces and place them on a cutting board to shred. Return the shredded chicken back to the pot and let it warm back up for 5-10 minutes before serving.

Cook’s Tip: If you’re pressed for time, increase the cooking time to 15 minutes and do a quick release!

• Serve the chicken curry. There are numerous ways you can serve this recipe! Try it over your favorite rice, quinoa for an extra protein boost, or on its own as a soup. And all ways – sprinkled with a bit of fresh cilantro and a squeeze of lime juice, or lime wedges.

Meal Prep and Storage

• Prep-Ahead: You can chop the veggies and leave in the fridge for up to 2 days.
• Storage: Let any of the leftovers cool to room temperature then keep in an airtight container in the refrigerator for up to 3 to 4 days.
• Freezing: This dish also freezes well in a freezer-safe container for up to 4-6 months.
• Reheating: When ready to eat from frozen, let it thaw in the refrigerator for 1-2 days. Reheat on the stove or in the microwave.

What to serve with Chicken Curry?

This can be an entire meal on its own. However, it’s really great when you add a delicious side dish.

Try serving it with a big Kale Salad and a side of Homemade Naan.

And just like other Indian and curry dishes, you can choose rice. Go with Instant Pot Basmati Rice, Basmati Rice, or Jasmine Rice.

Or, keep it low-carb with Cauliflower Rice.

You can also change it up with Coconut Rice or Mango Coconut Rice.

More Curry Recipes

There are SO many ways to enjoy it! Try one of these easy recipes next.

Massaman Chicken Curry is a classic everyone will love.

Or, try Pumpkin Curry, Chicken Korma Curry, Thai Green Chicken Curry, Thai Yellow Chicken Curry with Vegetables, or Slow Cooker Chicken Curry.